Top chef says an empty plate gives him the greatest joy
SANDTON – Executive chef at the Sandton Convention Centre, James Khoza spoke to the Sandton Chronicle about his journey from humble beginnings to the highly-ranked position he has held for five years.
Executive chef at the Sandton Convention Centre James Khoza spoke to the Sandton Chronicle about his rise from humble beginnings to this highly ranked position.
“I first discovered that I wanted to be a chef when working as an electrical assistant at a wedding,” he said.
“I was installing fairy lights for my mother’s boss – she was a domestic worker. As I walked through the kitchen to the ballroom, I was pleasantly surprised by the order I saw in the kitchen. I have a fetish for discipline and having things in order. Things were running well in that kitchen.”
He started out by funding himself to attend the Technikon Witwatersrand in Braamfontein, where he completed a food and beverage management certificate, before getting a job at Tsogo Sun.
“I was funded by them [Tsogo Sun] to complete a lot of courses and learn advanced skills.”
While studying, he competed in competitions and took all the opportunities he could to learn from the best in the field. He quickly moved up through the ranks at Tsogo Sun, working long hours from 6am to 12 midnight most days.
“I learnt that attention to detail is important and your concentration levels must be high all the time. Your adrenaline levels are higher than a normal human being as a chef… At the Sandton Convention Centre, I have to cater for between eight and 10 000 people at one go. Your ability to manage staff and meet demand is paramount to success.”
Khoza said the joy of being a chef was going to the scullery after the meal had finished and seeing the stack of empty plates. “Seeing customers enjoy your food is the greatest feeling.”
Every day proves to be a new adventure as Khoza tackles different dishes for new palates.
When he isn’t working ridiculously long hours, he spends time with his wife and two children. “I don’t go home and tell people what to do in the kitchen because that would be a disaster. My wife does most of the cooking and I braai every now and then.”
Khoza advises aspiring chefs to work hard, build a strong character, good attitude, respect for their superiors and make a plan to see their success realised.
“Don’t look at the glitz of TV shows because it’s not always like that. You must be prepared to work under extreme conditions. But on the upside, the chef’s jacket is a visa to go anywhere in the world.”
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